Page 284 - Cupcakes

the pans in the oven.

3. Bake the cupcakes until they spring back when lightly pressed with your
finger, 22 to 25 minutes. Remove the pans from the oven and place them on wire
racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcakes,
invert the pan onto a rack, and lift off the cupcake pan. Let the cupcakes cool for
15 minutes before frosting.

the CupcakeDoctor says...

If you don’t have a crown muffin pan, you can still make Pilgrims’ Hats.
You’ll need a muffin-top pan or a regular cupcake pan, and a miniature
cupcake pan. If using a muffin-top pan and a miniature cupcake pan, fill

both and bake in a 350°F oven for 15 to 20 minutes. Cool both in the pan for
5 minutes, then on a rack for 15 minutes more. Glaze the muffin tops and
minis separately, then place the minis upside down on the tops of the muffin
tops. Continue decorating as instructed in step 5 (page 212).
If using a regular-size cupcake pan, fill the cups nearly to the top so they
create a large crown or top once baked (22 to 25 minutes). Make at least 12
miniature cupcakes from the remaining batter. When the larger cupcakes

have cooled, slice off the tops; save the bottoms for snacking. Place the tops
on a platter and glaze. Glaze 12 mini cupcakes and place them on top. Add
the band and the buckle and voilà! Pilgrims’ Hats.

4. Meanwhile, prepare the glaze. Place the butter in a medium-size saucepan and

melt over low heat, 3 minutes. Stir in the cocoa powder and milk. Continue
stirring and let the mixture come just to a boil, then remove the pan from the
heat. Add the confectioners’ sugar, whisking until the glaze has thickened and is
smooth, 1 to 2 minutes.

5. Pilgrims’ Hats are narrower on top than at the bottom, so glaze the cupcakes
upside down. Ladle 2 to 3 tablespoons of glaze over each cupcake. Spread the
glaze with a short metal spatula or a spoon, making sure the rims are iced. Let
the glaze set for 10 minutes. Pipe a ¼-inch-wide band of yellow decorating icing
around each cupcake where the hat meets the brim. Place one half marshmallow
on the yellow band as the buckle. The cupcakes are ready to serve.